Curried Chicken-Vegetable Stew - cooking recipe

Ingredients

3 (6 oz.) skinned chicken breast halves
3/4 c. chopped onion
3 cloves garlic, minced
1/2 tsp. dried crushed red pepper
3 c. water
1 (14 1/2 oz.) can whole tomatoes, undrained and chopped
2 c. cubed zucchini
2 c. cubed yellow squash
1 c. sliced carrots
1 medium sweet red pepper, seeded and cut into strips
1/2 c. tomato sauce
3 Tbsp. tomato paste
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground fenugreek

Preparation

Combine breast halves, onion, garlic, red pepper and water in large Dutch oven.
Bring to boil.
Cover; reduce heat and simmer 25 minutes or until tender.
Remove breast halves from broth. Skim fat from broth.
Bone chicken.
Cut into bite-size pieces. Combine broth, chicken, chopped vegetables and remaining ingredients in pan.
Bring to boil; cover and simmer 30 minutes. Yield:
9 cups.